Lent

Seasons & Occasions

Tortilla Española - Potato Omelet

Spanish Omelet

In Mexico, a tortilla is a thin, flat pancake made from wheat or corn flour. In Spain, a tortilla is an omelet. The Spanish omelet, is round (not folded), thick, and is commonly made with eggs, potatoes, onions and sometimes other ingredients (like bell peppers), and is always cooked in olive oil. Commonly known as Tortilla Española or Tortilla de Patatas (Potato Omelet), the Spanish omelet can be served hot or cold as a meal on its own, and is commonly paired with a side salad. It is also a popular tapa dish from Spain when it is cut into small pieces. Any way you slice it, the Tortilla Española is authentic Spanish cooking at its best!

In bowl, whisk together eggs and Adobo. Stir in cooled potato- onion mixture until thoroughly combined.

3.

In same skillet over low heat, heat reserved oil. Add egg-potato mixture. Cook, without stirring, until eggs begin to cook through and bottom begins to lightly brown, about 10 minutes. Carefully slide the tortilla onto flat plate. Invert another flat plate over the tortilla and turn upside down. Slide the tortilla back into the skillet cooked-side up.